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Janes' Pumpkin Chiffon Pie

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Light and airy pumpkin chiffon pie with a gelatin-set pumpkin custard folded with fluffy egg whites and topped with whipped cream. A silky alternative to dense pumpkin pie.

YIELD

1 pie

PREP

40 min

COOK

0 min

READY

120 min

If traditional pumpkin pie feels too heavy, chiffon is the answer. This pie builds a spiced pumpkin custard on the stovetop, sets it with gelatin, then folds in sweetened egg whites to create a filling that’s light as a cloud but still packed with warm pumpkin spice flavor.

The custard starts in a double boiler: egg yolks, half the sugar, pumpkin puree, milk, salt, and pumpkin pie spice cooked until thick. The indirect heat of a double boiler prevents the eggs from scrambling, giving you a smooth, creamy base. Gelatin soaked in cold water gets stirred into the hot custard right off the heat, where it dissolves completely and starts the setting process.

Timing the fold is everything. The custard needs to cool and thicken before the egg whites go in. If it’s too warm, it melts the whipped whites and you lose all that airiness. If it’s too set, the gelatin clumps and the fold is lumpy. You want it at the consistency of unset pudding, thick enough to hold the whites but not firm.

The egg whites, beaten to stiff peaks with the remaining sugar, get folded in gently. Pour into a baked shell and chill until set. A crown of whipped cream finishes it off.

Chef Tips

  • Soak the gelatin in cold water for the full 5 minutes. Under-soaked gelatin leaves gritty bits in the filling.
  • Fold the whites in thirds. First third loosens the custard. Second and third maintain the volume. Use a gentle lifting motion, not stirring.
  • A pre-baked pastry shell is a must. The filling is no-bake, so a raw shell stays raw.

Variations

  • Use a gingersnap cookie crust instead of pastry for a spicier, crunchier base.
  • Add a tablespoon of bourbon or dark rum to the custard for a boozy holiday version.
  • Sprinkle candied pecans over the whipped cream for crunch and visual appeal.

Ingredients

3 3
LARGE LARGE EGGS
separated
1 237
CUP ML SUGAR
1 ¼ 296
½ 118
CUP ML MILK
½ 2.5
TEASPOON ML SALT
1 ¼ 6.3
TEASPOONS ML PUMPKIN PIE SPICE
1 1
PACKAGE PACKAGE GELATIN, UNFLAVORED
unflavored (enough to gel 2 cups)
¼ 59
CUP ML WATER
cold
1
X WHIPPED CREAM
for garnish *

Directions

Combine egg yolks, ½ the sugar, pumpkin, milk, salt and spice.

Cook in top of double boiler until thick.

Soak gelatin in cold water for 5 minutes, add to pumpkin mixture which has been removed from heat.

Mix and cool.

When thickened, beat egg whites until foamy, then gradually add remaining sugar.

Beat until egg whites hold peak.

Fold into pumpkin mixture.

Pour into 9-inch baked pastry shell.

(I used a quiche dish.)

Chill.

Garnish with whipped cream.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 217g (7.7 oz)
Amount per Serving
Calories 312 13% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 161mg 54%
Sodium 378mg 16%
Total Carbohydrate 19g 19%
Dietary Fiber 2g 9%
Sugars g
Protein 25g
Vitamin A 243% Vitamin C 6%
Calcium 8% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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